Festive Pulled Beef and Gravy Burger
Cheesy Pulled Beef Burger, Redcurrant Gravy, Rosemary Chips and Roasted Garlic Slaw
Serve up a festive feast this winter! Super indulgent and packed full of flavour, this Festive Pulled Beef and Gravy Burger is your favourite burger brought to the next level.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
280 grams
Slow Cooked Beef
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
25 grams
Redcurrant Jelly
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the same tray as the chips until soft, 10-12 mins.
Meanwhile, grate the cheese.
Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the slow cooked beef along with the juices from the packet.
Stir in the red wine jus paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
While everything cooks, in a medium bowl, mix together the coleslaw mix and mayonnaise. Season with salt and pepper, then set aside.
Once the beef is tender, remove the lid and shred the beef. Season with salt and pepper, then remove from the heat.
Add a splash of water if the gravy looks a little too thick.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix into the coleslaw.
When everything's ready, transfer the burger buns to your serving plates. Spread the redcurrant jelly over the lids.
Top the bun bases with the gravy pulled beef, then a handful of cheese. Sandwich shut with the bun lids.
Serve with your rosemary chips and roasted garlic slaw alongside.
Enjoy!
